Charles Sturt University
Graham Centre for Agricultural Innovation

Dr Mahsa Majzoobi

Dr Mahsa Majzoobi

BSc (Shiraz Uni, Iran), MSc (Shiraz Univ, Iran), PhD (Uni of Nottingham, UK)

Mahsa is a cereal chemist at NSW DPI. She is also a part-time Lecturer in the School of Biomedical Sciences and is involved in graduate projects.

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Research

  • Development of functional food using cereal grains.
  • Improving the health benefits of cereal foods.
  • Starch modification and characterization.
  • Cereal functional compounds (e.g. proteins, antioxidants, hydrocolloids).

Teaching

  • Food processing (FDS101) (Undergraduate subject)
  • Advanced Cereal Chemistry (Postgraduate subject)
  • Advanced Cereal Processing (Postgraduate subject)
  • Cereal Science and Technology (Undergraduate subject)
  • Advanced Laboratory techniques (Postgraduate subject)
  • Food Quality Control (Undergraduate subject)
  • Food Processing design (Undergraduate subject)

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Hedayati S, Shahidi F, Koochaki A, Farahnaky A and Majzoobi M (2016). Comparing the effects of sucrose and glucose on functional properties of pregelatinized maize starch. International journal of biological macromolecules, In Press.

Majzoobi M, Vosooghi Z, Jamalian J, Farahnaky A (2016). Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder. International Journal of Food Science and Technology, In Press.

Majzoobi M, Ghiasi F and Farahnaky A. Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ (2016). International Journal of Food Science and Technology, doi: 10.1111/ijfs 12947.

Majzoobi M, Pesaran Y, Mesbahi G, Golmakani MT and Farahanaky A (2016). Physical properties of biodegradable films from heat-moisture treated rice flour and rice starch. Starch/Stärke, DOI: 10.1002/star.201500102.

Habibi M, Golmakani MT, Mesbahi GR, Majzoobi M and Farahnaky A (2015). NaOH-free debittering of table olives using power ultrasound. Food Chemistry 192, 775-781.

Majzoobi M, Kaveh Z, Blanchard CL and Farahnaky A (2015). Physical properties of pregelatinized and granular cold water swelling maize starches in presence of acetic acid. Food Hydrocolloids 51, 357-382.

Majzoobi M, Seif Zadeh N, Farahnaky A and Mesbahi GR (2015). Effects of sonication on physical properties of native and cross-linked wheat starches: Physical properties of sonicated native and cross-linked starches. Journal of Texture Studies 46, 105-112.

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